Take it easy and prepare or buy a SMOKED TURKEY BREAST for family day. Alongside, ROASTED BEET AND BABY GREENS SALAD is delicious. Add WHOLE-GRAIN ROLLS.
No one will resist PEACH CRUMBLE for dessert. Heat oven to 350 degrees. Combine 12 (about 3 pounds) fresh peeled and sliced peaches and 1/4 cup sugar; spoon into a 3-quart baking dish coated with cooking spray. Combine 1/2 cup flour, 1/3 cup packed light brown sugar, 1/2 teaspoon nutmeg and 3 tablespoons butter in a medium bowl. With 2 knives, work butter into flour mixture until it resembles coarse bread crumbs; spread over peaches. Bake 40 to 45 minutes or until golden.
Save enough turkey and Peach Crumble for Monday.
smoked turkey breast, fresh beets, extra-virgin olive oil, coarse salt, packaged mixed baby greens, pecan or walnut pieces, honey, lemon, Dijon mustard, low-fat mayonnaise, pepper, whole-grain rolls, fresh peaches, sugar, cooking spray, flour, light brown sugar, nutmeg, butter.
ROASTED BEET AND BABY GREENS SALAD
Servings: makes 6 servings
Prep time: 20 minutes
Cook time: 35 to 40 minutes
- For Roasted Beet and Baby Greens Salad:
- 12 ounces fresh beets (3 to 4 medium-size beets), trimmed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse salt
- 1 (5- to 6-ounce) package mixed baby greens
- 1/2 cup pecan or walnut pieces, coarsely chopped
- For Creamy Honey-Dijon Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon low-fat mayonnaise
- Coarse salt and pepper to taste
Heat oven to 400 degrees. Peel beets with vegetable peeler. Cut into 1/2-inch chunks; place in medium bowl. Drizzle with oil; sprinkle with salt and toss to coat. Spoon into a 9-by-13-inch baking dish lined with parchment paper. Roast 35 to 40 minutes or until tender. Cool to room temperature. Pile greens into large salad bowl; set aside.
In a small bowl, whisk dressing ingredients together. Drizzle greens with enough of the dressing to coat, tossing well. Top with beets and sprinkle with nuts. Serve with extra dressing. (Adapted from "Meatless in Cowtown," Laura Samuel Meyn and Anthony Head; Running Press, 2015.)
Per serving: 221 calories, 3 grams protein, 18 grams fat (70 percent calories from fat), 2.1 grams saturated fat, 15 grams carbohydrate, no cholesterol, 219 milligrams sodium, 3 grams fiber.
Monday: Heat and Eat
Use the leftover turkey and add sliced tomatoes to GRILLED TURKEY, TOMATO AND SWISS CHEESE SANDWICHES. (Use reduced-fat cheese and sliced whole-grain bread spread with Dijon mustard.) Coat bread with cooking spray and grill in a nonstick skillet until golden and cheese melts. Serve with deli POTATO SALAD. Warm the leftover PEACH CRUMBLE for dessert.
tomatoes, reduced-fat Swiss cheese, whole-grain bread, Dijon mustard, cooking spray, deli potato salad.
Make dinner quick tonight and serve a fully cooked smoked HAM STEAK. Rub Cajun seasoning blend on both sides before heating, if desired. Serve with baked SWEET POTATOES and deli BROCCOLI SALAD. Make CORNBREAD from a mix. A slice of HONEYDEW MELON is dessert.
fully cooked smoked ham steak, Cajun seasoning blend, sweet potatoes to bake, deli broccoli salad, cornbread mix, honeydew melon.
No kid can resist Mom's favorite PIZZA, whether she makes it or buys it. Add a CHOPPED LETTUCE SALAD and fat-free VANILLA ICE CREAM for dessert.
Save enough ice cream for Saturday.
pizza, lettuce, fat-free vanilla ice cream.
We enjoyed these BELLA BURGERS for a meatless dinner. Heat grill and coat 4 large portobello mushrooms, 1 large red bell pepper (cut into quarters) and 1 red onion (sliced) on both sides with cooking spray. Grill the vegetables on both sides about 4 to 6 minutes total or until lightly charred and tender.
Meanwhile, whisk together 2 tablespoons reduced-fat Italian dressing and 2 tablespoons low-fat mayonnaise. Spread whole-grain hamburger buns with dressing mixture and layer with lettuce, tomato, mushroom, pepper and onion.
Add DEVILED EGGS to the plate, along with STEAK FRIES (frozen). NECTARINES are dessert.
portobello mushrooms, red bell pepper, red onion, cooking spray, reduced-fat Italian dressing, low-fat mayonnaise, whole-grain hamburger buns, lettuce, tomatoes, deviled eggs, frozen steak fries, nectarines.
PASTA SOUP is a delicious low-cost entree. Serve the soup with a crisp LETTUCE WEDGE and CRUSTY BREAD. For dessert, FRESH PLUMS are in season.
unsalted fat-free chicken broth, canned no-salt-added cream-style corn, enchilada sauce, canned chopped green chilies, canned chicken breast, vermicelli or angel hair pasta, cumin, onion powder, dried oregano, onion, shredded Colby-Monterey Jack cheese blend, iceberg lettuce, crusty bread, fresh plums.
Servings: makes about 13 cups
Prep time: 10 minutes
Cook time: less than 20 minutes
- 3 (14-ounce) cans unsalted fat-free chicken broth
- 2 (14 3/4-ounce) cans no-salt-added cream-style corn
- 2 (10-ounce) cans enchilada sauce
- 1 (4-ounce) can chopped green chilies
- 1 (10- to 12-ounce) can chicken breast with liquid
- 5 ounces vermicelli or angel hair pasta, broken into pieces
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 medium onion, chopped, for garnish
- Shredded Colby-Monterey Jack cheese blend for garnish
In a large pot, combine broth, corn, enchilada sauce and chilies; mix well. Bring to a boil over medium-high heat. Add chicken, vermicelli, cumin, onion powder and oregano; mix well. Reduce heat to low; simmer 8 minutes or until vermicelli is tender; stir occasionally. Ladle into bowls and garnish with onions and cheese.
Per cup: 141 calories, 8 grams protein, 1 gram fat (9 percent calories from fat), no saturated fat, 24 grams carbohydrate, 10 milligrams cholesterol, 296 milligrams sodium, 2 grams fiber.
Saturday: Easy Entertaining
Entertain your friends with your own LAMB CHOPS. Serve with CREAMED CORN-STUFFED TOMATOES. Add MIXED GREENS and SOURDOUGH ROLLS. For dessert, a wedge of chilled CANTALOUPE with leftover ICE CREAM is refreshing.
ingredients for lamb chops, tomatoes, olive oil, corn-on-the-cob, poblano chile, coarse salt, pepper, Pecorino-Romano cheese, fresh thyme, fresh bread crumbs, salad greens, sourdough rolls, cantaloupe.
CREAMED CORN-STUFFED TOMATOES
Servings: makes 6 servings
Prep time: 25 minutes
Cook time: less than 40 minutes
- 6 medium tomatoes, tops and cores removed
- 2 teaspoons olive oil
- 2 cups corn kernels (about 4 ears corn)
- 1 poblano chile, cored, seeded and finely chopped
- Coarse salt and freshly ground black pepper to taste
- 3 tablespoons freshly grated Pecorino-Romano cheese
- 1 teaspoon chopped fresh thyme, plus sprigs for garnish
- 1/4 cup fresh bread crumbs
Heat oven to 350 degrees. Scoop seeds and pulp from tomatoes using a melon baller to create a shell; transfer to a bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky; set aside. Heat oil in a large nonstick skillet on medium. Add corn and poblano; season with salt and pepper. Cook 8 to 10 minutes or until tender, stirring occasionally. Add reserved tomato mixture and cook 3 minutes or until it's absorbed into corn and skillet is dry; stir occasionally. Add grated cheese and chopped thyme.
Arrange tomato shells, cut-side up, in a casserole dish. Spoon about 1/3 cup corn filling into each shell. Sprinkle with bread crumbs. Bake 20 to 25 minutes or until the filling is heated through, shells are tender and topping is golden. (Adapted from "Lighten Up, Y'all," Virginia Willis; Ten Speed Press, 2015.)
Per serving: 101 calories, 4 grams protein, 3 grams fat (21 percent calories from fat), 0.6 gram saturated fat, 19 grams carbohydrate, 1 milligram cholesterol, 41 milligrams sodium, 3 grams fiber.